Buy
Sell
Account
Buy
Sell
Account
Back to Top
Maryland Claw
$0.00
SKU
Maryland Claw
The dark flavorful meat from the claw of the crab. Our fresh crabmeat is what Maryland is known for - handpicked from the world-famous blue crab (callinectes sapidus). Our fresh blue crab meat is packed by hand into 1 lb. plastic containers. The pasteurized crabmeat comes in hermetically sealed 1 lb. cans. Both are delicious!
Thank you for visiting our product showcase on the Nation Marketplace. If you would like to place an eCommerce order today, please go directly to CrabPlace.com. There you can see pricing, shipping cost and product availability. Kindly be advised that we only ship within the United States.
|
Fresh Maryland Crab Meat
|
Authentic Maryland Blue Crab Meat
Our fresh crabmeat is what Maryland is known for - handpicked from the world-famous blue crab (callinectes sapidus). Our fresh blue crab meat is packed by hand into 1 lb. plastic containers. The pasteurized crabmeat comes in hermetically sealed 1 lb. cans. Both are delicious!
We Only Carry The Real Stuff
Don't be fooled by store-bought. Much of what you find in grocery stores is imported from overseas. In many cases, it's blue swimming crab which is a completely different species from Maryland's blue crab. And because it's highly treated for store shelf preservation, the taste is certainly not the same. |
|
Maryland Blue Crab Meat
Both fresh and pasteurized crabmeat are already cooked and ready for use in your favorite crab recipes. Lump or back-fin meat is white in color and the best choice for recipes where looks are important. Flake meat, while less shapely, is also white. Claw meat is brownish, but very tasty.
Freshly cooked crabmeat must be refrigerated. Fresh Maryland crab meat has a refrigerated shelf life of 3-4 days upon arrival. Fresh crabmeat should have no ammonia-like odor.
If you need a longer shelf life, pasteurized crabmeat in a sealed can is good unopened in the fridge for up to 6 months, and is a better alternative than freezing the meat. Check out our selection of easy and delicious crab and seafood recipes!
|
|
|
Recipe
|
|
 |
Tailgating Supreme Crab Dip |
| 1½ cups shredded cheddar cheese 1 cup mayonnaise 2 tablespoons finely chopped pimiento 8 crushed no-salt Saltine crackers 2 teaspoons seafood seasoning, such as Old Bay Seasoning 2 tablespoons finely chopped parsley, optional 1 pound crabmeat, picked over for shells and cartilage. |
|
|
Place an oven rack in the center of the oven and preheat the oven to 350 degrees. In a large bowl, combine the cheese, mayonnaise, pimientos, crackers, seafood seasoning, and parsley. Mix until well combined. Carefully fold in the crabmeat and gently mix just until the crab is coated. Spoon the mixture into a medium gratin or casserole dish and bake for 20 minutes or until the cheese has melted. Serve immediately with a butter knife for spreading the dip on the toast points or sliced country bread.
Yield: 6 servings
|
|
Supplier Name : The Crab Place - United States
About Us
Greg Cain started CrabPlace.com in 1997 in Crisfield, Maryland, America’s seafood capital. As business grew, his brother, Matt, joined the company to head up operations. The two began by selling and shipping fresh Maryland crab caught daily by local watermen. Their unique packing and delivery processes kept crabs at their freshest, and our satisfied customer base grew quickly. As a result, the company received the SBA Maryland Entrepreneurial Success of the Year Award in 2001.
In 2005, Greg and Matt invited Rebecca Gareis Bent into the CrabPlace.com family to be in charge of product development, photography, and marketing. She is a Baltimore native and the author of the cookbooks Burgers (2004), Down at the Shore (2006), and Everyday is Delicious (2007). She has been featured on the Today Show and ESPN, and in Forbes, The Wall Street Journal, and elsewhere. Her crab cake recipe earned CrabPlace.com recognition as “The Best” online crab cakes in 2006 from the Kiplinger’s Personal Finance Magazine’s Annual “Best of the Best” Edition.
Greg, Matt, and Rebecca have been crabbing since they could walk, and still have fun pulling them in and teaching their own kids. They also take great pleasure in serving up CrabPlace.com seafood products to family and friends and sharing their passion for Chesapeake Bay foods and the shore lifestyle. Our many satisfied customers know we pride ourselves on delivering fresh seafood from our dock to your door, and to your table. We are committed to ensuring that our service is as outstanding as our food. Your complete satisfaction is our goal, and we back that up with our CrabPlace.com Guarantee.
Thank you for sharing this wonderful shore food and lifestyle with us!
Greg Cain
CEO/President
Matt Cain
COO
Rebecca Gareis Bent
CEO/President
Matt Cain
COO
Rebecca Gareis Bent
VP